Roasted Brussels Sprouts With Almonds

Roasting Brussels sprouts gives them exceptional flavour and they are never soggy. This recipe even appeals to those who hate Brussels sprouts because they taste so different.


  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 pounds Brussels sprouts, trimmed and cut in half
  • Salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1/2 cup slivered almonds


Preheat oven to 425 F.

Whisk together olive oil and vinegar. Toss with Brussels sprouts and season with salt and pepper. Lay sprouts on a baking sheet, cut side down and bake for 15 to 20 minutes, stirring once, or until sprouts are tender and browned. Reserve.

Place oil in a skillet over medium heat. Add almonds and sauté for 2 to 3 minutes or until golden. Season with salt and sprinkle over hot sprouts. Serves 6.